Happy New Year!

2017 was an exciting one at Egg—we opened an outpost in Tokyo (!) and got Goatfell, our little farm in the Catskills, back in action for the best season of growing we’ve ever had. We rallied together with you to raise thousands of dollars for hurricane victims in Houston, Miami, and Puerto Rico. We launched breakfast and lunch delivery with Caviar. We hosted our best-yet season of Tables of Contents readings—featuring Tea Obreht, Alexander Chee, Victor Lavalle, Sarah Gerard, and many other exciting, inspiring writers. We continued to work with a collection of partners and farms that remind us why working with food is so exciting, important, and enjoyable.

Tomorrow we’ll kick off the new year as we always do—helping to steady your ship for clear sailing with a hearty meal of Hoppin’ John and Greens, a traditional southern New Year’s dish that practically guarantees you’ll have better luck and more money in 2018. You’ll certainly be starting it off on the best possible tack.

We’ll open at 8 on New Year’s Day. Hope to see you then, and many more times besides. Thanks for sticking with us through another year of great breakfasts (and lunches) in Brooklyn!


Some images from our year:

Tables of Contents: Kaitlyn Greenidge and Belinda McKeon

We were honored to host novelists Kaitlyn Greenidge (We Love You Charlie Freeman) and Belinda McKeon (Tender) for the August installment of our Tables of Contents Reading Series. Our chef Evan Hanczor took cues from a passage in We Love You Charlie Freeman to make a simple beef tartare with green coriander seeds and served on a homemade potato chip, and from a passage in Tender to create bites of green pea sherbet topped with a buttered toast crumble. (more…)